Vernon Golf and Country Club - Crossroads Concession
800 Kalamalka Lake Rd Vernon BC V1T 6V2 · Restaurant - Food Service
2 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Sanitizer test strips are not available. Corrective Action: Obtain Quat test strips for the concession. F2.1B: A probe thermometer and refrigerator thermometers are not present. Corrective Action: Provide one or more NSF-certified digital probe thermometers, and one NSF-certified refrigerator thermometer for each cooler.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6G: The ceiling light fixtures are not working. Corrective Action: Ensure all lighting is functional.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3C: Hot dogs are reheated to 160°F before hot holding. Corrective Action: Reheat hot dogs and other potentially hazardous food to an internal temperature of 165°F (74°C) or hotter prior to hot holding. Revise temperature records accordingly. Temperature monitoring and safe holding is consistent, good.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: The tongs are damaged. Corrective Action: Discard the tongs. F2.5B: Inadequate cleaning in the prep table cooler. Overall sanitation is good. Corrective Action: Clean the door gaskets.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.3 Are proper cooling and reheating procedures followed?